It’s one week after Thanksgiving, and I don’t know about you, but I honestly don’t care to eat another slice of turkey ANYTIME soon! lol Although we had a fabulous time seeing family for the long weekend, we are now back to our regular routine. Of course this means cooking together!!! YAY 🙂
As usual, I (the Sous) stayed out of the way and allowed Chef Jess and Chef Fresh to come up with different menus. I was mum even when overhearing an argument about who would cook the protein. Chef Jess wanted steak, but Chef Fresh moaned that we had eaten enough meat during the holiday. Eventually they were able to settle down and agree on a seafood dish. So seared salmon with garlic spinach and a dill beurre blanc it was!
Just a quick trip to the supermarket, and we each began our cooking tasks. Chef Jess was still just a little pouty that her big brother was spearheading the menu, but she did really well with chopping the herbs. It’s amazing how her knife skills have improved! Chef Fresh made me chuckle because he seasoned the salmon steaks with such intensity…like it was brain surgery. 🙂
As usual, we talked about a whole range of topics as we stood shoulder to shoulder. See…we attended church earlier in the day during which the sermon was about intentional living, and doing things that add value to others. We talked about how we can do this on a daily basis, and why this is important. I shared the idea that you never truly know what a person is going through, and gave a few examples. There was one about how there may be a kid in the class who seems to always misbehave. While everyone sees them as bad, they may actually be acting out because they’re going through something really horrible at home. It was my next example that really seemed to resonate with my young chefs….especially my son. I simply stated that it is very likely that there are some students in their class that probably only eat when they are at school because their families are unable to buy food. He looked down at the salmon that he had so carefully seasoned, and said softly “That’s so sad. That’s so sad.”
From this discussion, we were able to brainstorm ways to intentionally impact others through our kindness….Not only during the holiday season, but as a way of life.
Faith, Family, Food… In that order.
Seared Salmon with Garlic Spinach and a Dill Beurre Blanc
Write a review
For Beurre Blanc
- 2 medium shallots, finely chopped
- 1/2 cup white wine
- 1/2 cup tablespoon heavy cream
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 3 Tbs. chopped fresh dill
- 12 tablespoons (1½ sticks) salted butter, cold and cut into small cubes
- 2 large bunches of spinach, about 1 lb
- 2 tablespoons chopped garlic
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon water
- 4 6-ounce salmon fillets
- Garlic Powder
- Emeril's All Natural Fish Rub
- Olive oil
- Juice of 1/2 Lemon
For Beurre Blanc
- 1. In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Boil the mixture until it is thick and syrupy.
- 2. Reduce the heat to very low, and add the cream, salt, pepper, and dill. Whisk in the cubed butter, a little at a time.
- 3. When the butter is fully combined and the mixture is emulsified, remove it from the heat. The sauce can be made up to about an hour before serving, and then reheated. HOWEVER...Do NOT let it bubble as you reheat.
- 1. Cut off the thick stems of the spinach and THOROUGHLY clean the leaves.
- 2. Heat butter on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is translucent.
- 3. Add spinach and water to pan. You may need to pack it down to get it to fit. Cover for 5 minutes. Uncover, and turn spinach over to coat with butter and garlic. Recover, and allow to wilt.
- 4. Add salt and pepper to taste.
- 1. Sprinkle the salmon fillets with pepper, garlic, and fish rub. Be careful not to go too heavy handed with the fish rub because it contains salt.
- 2. Coat the bottom of a large, cast-iron or heavy-bottomed pan with oil, and place over medium-high heat.
- 3. Once the oil is hot, add the salmon fillets. Please do not overcrowd the pan. Cook, without moving. There is nothing worse than overcooked fish! So, cook the 1st side until the it is cooked about 1/4 of the way up the fillet. Flip it, and repeat for the other side. The fillet will continue to cook even after it is removed from the fire. Drizzle each fillet with some lemon juice.
- The fun part is the plating! Pick your plate, and place a serving of the garlic spinach in the center. Lay a salmon fillet on top, and spoon some beurre blanc around the bottom of your beautifully balanced culinary creation! Enjoy!
Together Three Chef http://togetherthreechef.com/
Please follow and like us: